Coconut Angel Food Cupcakes

filed under: Cupcakes on June 24, 2014
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  • I have never made (nor even heard of) angel food cupcakes, but I figured they would be easy to make.  And guess what?  It was.  Super duper easy! (said in my best three year old voice)

    Coconut Angel Food Cupcakes!

     

    Because I used a box mix.  Then I topped it with Cool Whip.  Then I added super awesome and special unsweetened coconut flakes. Which I kinda weird that I would add the most expensive and gourmet ingredient as a garnish, but hey, they are pretty.

    If you want to make the cupcakes from scratch I think this recipe from Food Network looks good, just be sure to use the coconut extract.

    Me?  I love that for a box angel food cake you ADD WATER and bake.  It really doesn’t get an easier.  (Well, I did actually add some coconut extract, but that was really easy to do.)

    Coconut Angel Food Cupcakes!

     

    It feels a bit weird typing out a recipe that starts with, “Open a box” but it is just easier to lay out that way.

    Coconut Angel Food Cupcakes
    Prep Time
    15 mins
    Cook Time
    15 mins
    Total Time
    30 mins
     

    I have never made (nor even heard of) angel food cupcakes, but I figured they would be easy to make. And guess what? It was. Super duper easy! (said in my best three year old voice)

    Course: Dessert
    Cuisine: American
    Keyword: Coconut Angel Food Cupcakes
    Servings: 12 cupcakes
    Author: Amanda Rettke
    Ingredients
    • 1 box Angel Food Cake Mix
    • 1 1/4 c water minus 2 teaspoons
    • 2 tsp. coconut extract
    • Frosting
    • 1 9- ounce container Cool Whip chilled
    • 1 tsp. coconut extract
    • 1 c shredded coconut
    Instructions
    1. Open box of angel food cake mix and pour content into bowl or stand mixer. Add in water and coconut extract and blend on low for 30 seconds, then on medium for about a minute. Do not over mix.

    2. Pour about 1/4 cup of batter (you do not want them overfilled) into prepared cupcake liners and bake for 12-15 minutes, or until cake just starts to brown around edges.

    Frosting
    1. Add 1 teaspoon coconut extract to chilled whipped topping and stir. Using an ice cream scoop, scoop out frosting onto each cupcake. Gently press coconut flakes into whipped topping

    When “developing” this recipe I want back and forth on every little detail:

    Do I want to brush on a coconut simple syrup to infuse more flavor.  Should the whipped cream be from-scratch.  Should I use a 7-minute frosting recipe. (Ultimately I decided not to do that for aesthetics, but for flavor I think it would be lovely!) Should the frosting be piped on.  Would a homemade whipped cream be as stable as store bought.  Should I use the sweetened or unsweetened coconut flakes.  It’s amazing how much detail went into these little suckers!

    Coconut Angel Food Cupcakes!

    Ultimately, I am happy with how these have turned out, but I do plan on making the entire recipe from scratch to determine if it is worth the time, money, and energy.

    These are so delicious as is, it’s definitely a project that I am going to enjoy tackling!!

    Coconut Angel Food Cupcakes!

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    Comments

  • Beth says:

    First of all, they are beautiful!! Then, it must be asked, what kind of coconut did use (bing that it was super awesome & special???) thanks!!!

    • Amanda says:

      I think it was Bob’s Redmill Unsweetened Coconut. 🙂

  • Jessica @ Sweet Menu says:

    These are so pretty! The cake looks very light and fluffy!

  • Chloe @ foodlikecake says:

    These are so pretty!

  • Deb Bockelman says:

    I just made these last week, only instead of adding water like the box says, add 1 20 oz. can of crushed pineaple. The whole can juice and all. You can add a slice of banana, a dollop of strawberry pie filling, a dollop of Cool Whip and a sprinkle of choclate syrup..VIOLA. banana split cupcake

    • Amanda says:

      SO smart!!! I love that idea!

  • Chloe Crabtree says:

    Angel food cake is just so light, I love it. This was a nice way to alter it with the coconut extract and a nice way to top it so lightly. Great recipe, thanks for sharing, and I will go for the box mix, too!

  • Liz says:

    Love this recipe. The coconut flavor is awesome and they are so pretty.

  • samaneh says:

    veryyyyyy nice and delicious. 🙂

  • Debra Ogle says:

    Awful. Cool whip icing falls right off

    • Amanda says:

      So sorry you had the issue. I have not experienced that. Were your cupcakes really domed? Were they hot? Was the cool whip very chilled?

  • Lyn says:

    What temperature do you bake these at? Thanks 🙂

    • Amanda says:

      350 🙂

      • Lyn says:

        Thanks 🙂

  • Barbara says:

    Amanda, did they come out of the wrappers OK? Seems to me they might stick. Love your blog!

    • Amanda says:

      My stuck if I took them out while still warm, but released when cooled. 🙂

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